Thai Flank Steak Kebobs

With the traditional Thai flavours of lime, chili and peanuts, this mouth-watering dish will add wow factor to your next barbecue. For tender and tasty bites, slice your meat against the grain and provide ample time for marinating.

Thai Flank Steak Kebobs

Prep time: 15 minutes Marinating time: 4 hours Grilling time: 5 minutes Makes 8 large skewers


  • 1/2 cup 125 ml unsweetened coconut milk
  • 1/4 cup 60 ml peanut butter
  • 2 tbsp 30 ml hot Chinese chili sauce
  • 1 tbsp 15 ml ginger, finely grated
  • 1 lime
  • 1 1/2 tsp 7 ml granulated sugar
  • 1 1/2 tsp 7 ml fish sauce
  • 1/2 tsp 2 ml ground turmeric
  • 1 flank steak about 1 1/4 lbs (625 g)
  • 1/2 small red onion
  • 1 red pepper
  • Salt preferably kosher, to taste
  • Thai basil coriander leaves or chopped mint for garnish
  • 2 tbsp 30 ml peanuts, coarsely chopped


  1. In a shallow dish just large enough to hold meat, combine coconut milk, peanut butter, chili sauce and ginger. Finely grate peel of 1 lime and add to dish along with lime juice, sugar, fish sauce and turmeric. Whisk until combined.
  2. Thinly slice steak against the grain into strips about ¼- to ½-inch thick (1- to 2-cm). Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate for at least 4 hours or overnight.
  3. Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-size pieces. Thread kebobs, alternating pieces of meat with onion and red pepper. Sprinkle with salt. Grill for 5 minutes, turning frequently, until meat is just cooked through and vegetables are tender. Serve garnished with herbs and peanuts.

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